25-30 zucchini blossoms
2 medium onions
3 medium zucchini (grated)
1 red sweet pepper (florina pepper)
1 medium carrot
½ bunch parsley
¼ bunch mint
¼ bunch basil
1 tsp lemon thyme
2 fresh onions
3-4 garlic cloves
1 glass dry white wine
1 cup extra virgin olive oil
2 ripe tomatoes (grated) or ½ cup tomato sauce
1 tsp tomato paste
1 cup long grain rice
1 cup of water
Sea salt- black pepper


1.Rinse the zucchini blossoms individually, removing stamen with a knife or just your index finger. Take care not to tear the blossoms.
2.In a large saucepan, over medium to high heat, add ½ cup of olive oil, chopped vegetables and simmer for 5 – 6 minutes, until softened.
3.Rinse the rice and add it to the pot. Mix well. Add 1/2 cup of water, tomato paste, tomato sauce.
4.Season with salt and fresh ground pepper to taste, and mix well for another 10 minutes.
5.Low to medium heat and stir constantly until most of liquids are absorbed.
6.Add wine and stir constantly until evaporated.
7.Remove from heat. Add your chopped fresh herbs and stir to mix all the ingredients well.
8.Preheat your oven to 200o Celsius.
9.Add 2-3 tbsp of Greek olive oil to your baking pan and use that to grease the bottom. Set aside.
10.Fill your flowers. Gently take one flower at a time and add about 1 tablespoon of filling to each flower.
11.Place the stuffed blossoms into the baking pan. Repeat until you have used up all of the filling.
12.Drizzle with some extra virgin olive oil and ½ cup of water.
13.Place the baking dish into pre-heated oven with the lid and cook for 40 minutes.


  1. Squash blossoms wither easily. They like fresh water, so cool them with water drops until you cook them.
  2. Put the lid on the baking dish while you cook flowers, so that you don’t burn their edges. If you don’t have a baking dish with a lid, use some non-stick paper and aluminum foil.

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